2 quarts warm water
1 cup fruit juice such as apple cider, orange juice, or cranberry juice (especially good with turkey)
1/2 cup firmly packed brown sugar
1/4 cup kosher salt
Mix all the ingredients together and stir until the salt and sugar have dissolved. Submerge the bird in the brine, weighting it down with a plate if need be, and refrigerate for 12 to 24 hours for chicken and 24 to 36 hours for turkey.
Makes enough to brine one 2- to 4- pound chicken; multiply by 4 for a turkey
I use the Big Green Egg Turkey Cheat Sheet For Turkey Timeline, Cook Times and Temps!